Got extra zucchini on hand? This Snickerdoodle Zucchini Bread is hands down the best way to use it up. Soft, moist, and topped with a cinnamon-sugar crust, this recipe combines the classic flavors of a snickerdoodle cookie with the goodness of homemade zucchini bread. Made with coconut oil for a healthier twist and cream of tartar for that signature tang, this bread is perfect for snacking, breakfast, or dessert.
Why You’ll Love This Recipe
Soft, moist texture thanks to fresh zucchini and coconut oil.
A snickerdoodle-style cinnamon-sugar topping that creates a sweet, crackly crust.
Simple ingredients, no mixer required.
A healthier alternative to traditional sweet breads.
Perfect for meal prepping, gifting, or freezing for later.
Ingredients
Bread
1 cup coconut oil, melted
3 eggs
1 ¼ cups granulated white sugar
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
½ teaspoon cream of tartar (or substitute with ½ tsp baking powder)
1 teaspoon salt
2 cups grated zucchini (wet – do not dry it out)
Topping
½ cup granulated white sugar
1 teaspoon cinnamon
¼ teaspoon cream of tartar (optional)
How to Make Snickerdoodle Zucchini Bread
Preheat the oven to 350°F (175°C). Coat two loaf pans (4 ½“ x 8 ½“) generously with nonstick spray.
In a large bowl, beat together the melted coconut oil, eggs, sugar, and vanilla extract until well combined.
In a separate bowl, whisk together the flour, cinnamon, baking soda, cream of tartar, and salt until fully mixed.
Gradually add the dry ingredients to the wet ingredients, stirring until a thick batter forms.
Fold in the grated zucchini and mix until evenly distributed.
In a small bowl, mix together the sugar, cinnamon, and cream of tartar to create the topping.
Layer and Bake
Divide half of the batter evenly between the two loaf pans.
Sprinkle 2 tablespoons of the cinnamon-sugar topping over the batter in each pan.
Add the remaining batter to each pan, smoothing the tops.
Sprinkle the remaining topping mixture over both loaves.
Bake for 45-50 minutes, or until a knife inserted into the center comes out clean.
Allow the bread to cool completely in the pans on a wire rack before slicing and serving.
Serving Suggestions
Enjoy a slice warm with a pat of butter or drizzle of honey.
Serve with a hot cup of coffee or spiced tea.
Perfect for brunch tables, potlucks, or as a homemade gift.
Pair with fresh fruit and yogurt for a balanced breakfast.
Storage & Freezing Tips
Store cooled loaves wrapped tightly in plastic wrap at room temperature for up to 4 days.
Freeze whole loaves or slices wrapped in plastic wrap and foil for up to 2 months. Thaw at room temperature or microwave individual slices for 10-15 seconds.
Pro Tips
Use cream of tartar for an authentic snickerdoodle flavor and lighter crumb texture.
Do not squeeze out the moisture from the zucchini—it keeps the bread moist.
For a crunchy sugar topping, sprinkle a little extra granulated sugar on top before baking.
Add a handful of chopped nuts or white chocolate chips for a fun variation.
Final Thoughts
This Snickerdoodle Zucchini Bread is the ultimate fusion of cozy cinnamon-sugar goodness and moist, wholesome zucchini bread. It’s a delicious way to enjoy fresh garden produce while satisfying your sweet tooth. Whether you enjoy it for breakfast, dessert, or snack time, it’s a recipe you’ll make again and again.
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The Best Snickerdoodle Zucchini Bread – Soft, Sweet & Full of Cozy Flavor
- Total Time: 1 hour 5 minutes
- Yield: 2 loaves 1x
- Diet: Vegetarian
Description
This Snickerdoodle Zucchini Bread is soft, moist, and topped with a crackly cinnamon-sugar crust. Combining the comforting flavors of a snickerdoodle cookie with wholesome zucchini bread, it’s a perfect recipe for breakfast, snacking, or dessert.
Ingredients
- Bread:
- 1 cup coconut oil, melted
- 3 eggs
- 1 ¼ cups granulated white sugar
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cinnamon
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar (or ½ tsp baking powder)
- 1 teaspoon salt
- 2 cups grated zucchini (wet – do not dry it out)
- Topping:
- ½ cup granulated white sugar
- 1 teaspoon cinnamon
- ¼ teaspoon cream of tartar (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease two loaf pans (4 ½“ x 8 ½“) with nonstick spray.
- In a large bowl, mix melted coconut oil, eggs, sugar, and vanilla until combined.
- In another bowl, whisk together flour, cinnamon, baking soda, cream of tartar, and salt.
- Gradually stir dry ingredients into the wet mixture to form a thick batter.
- Fold in the grated zucchini until evenly distributed.
- Mix sugar, cinnamon, and cream of tartar in a small bowl for the topping.
- Divide half the batter between the two loaf pans. Sprinkle 2 tablespoons of topping on each.
- Layer remaining batter in pans and smooth tops. Sprinkle remaining topping evenly over loaves.
- Bake for 45-50 minutes, or until a knife inserted in the center comes out clean.
- Cool completely in pans on a wire rack before slicing and serving.
Notes
Do not squeeze moisture from the zucchini—it keeps the bread moist. Use cream of tartar for authentic snickerdoodle flavor. For a crunchier topping, sprinkle extra granulated sugar before baking. Add chopped nuts or white chocolate chips for variety.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: snickerdoodle zucchini bread, cinnamon sugar bread, moist zucchini loaf, cozy fall baking, healthy sweet bread